Details

  • Prep time
  • 12 minutes
  • Cook time
  • 1 hour
  • Total time
  • 1 hour, 12 minutes
  • Allergy

  • Egg, Fish, Milk, Peanuts, Shellfish, Soy, Tree Nuts, Wheat
  • Dietary

  • Gluten Free, Vegan, Vegetarian
  • Meal type

  • Appetizer, Main Dish, Side Dish, Soup

A dramatic transformation takes place when you pop whole eggplants in a hot oven for nearly an hour. They turn golden or dark brown and the gain a rich caramel flavor.

Ingredients

  • 2 medium Eggplants
  • 1 medium Onion (Quartered )
  • 1 tablespoon Olive Oil
  • 2 medium Eggplants
  • 2 medium Onions
  • 1 tablespoon Olive Oil

Directions

  • Step 1
  • threeeggplantsDish.jpg

    Preheat the oven to 400 degrees.
  • Step 2
  • EggplantRoastPanOnion

    Prepare the eggplants for roasting by washing it in cool water. Dry the eggplant. Peel the onion and cut it in halves or quarters. Rub the eggplants and the onion the oil. Use a glass or metal pan. Apply oil only to the areas under the vegetables. Pierce the eggplant skins once or twice with a knife. There is no need to trim the crown or stem from the eggplant.
  • Step 3
  • EggplantKnife.jpg

    Put the pan of eggplants and onion halves in the hot oven.
  • Step 4
  • RoastedOpenedEggplant.hpg

    Test the eggplants for doneness once they skins get a very relaxed look. They are done when a knife probes the eggplant easily. Start checking at about 45 minutes. It is desirable for skins to be browned. If you are using a dark purple globe eggplant the browning may not be easy to see.
  • Step 5
  • ScoopingEggplantMush.jpg

    Take the vegetable out of the oven when they are done. Let them cool. Scoop out the eggplant contents. Discard the skins. Use right away in another recipe; keep in a covered container in the refrigerator for up to 3 days; or put in a freezer safe container and freeze for later use. The onions can accompany the egglant in any of the above steps.